French Silk with Bailey’s Irish Cream

 French Silk with Bailey’s Irish Cream - This one’s an all-time favorite dessert at our house. Everyone goes crazy over it.

Of course these words of wisdom must be repeated with a very crisp British accent to make them…well,”proper”!

 French Silk is amazing by itself, but French Silk with Bailey's Irish Cream is in another class all by itself. A delicious, chocolateity, decadent dessert.

“Practically perfect in every way!”, that’s what this dessert is to me, quoting one of my favorite storybook heroines, Mary Poppins.

French Silk is amazing by itself, but French Silk with Bailey's Irish Cream is in another class all by itself. A delicious, chocolateity, decadent dessert.

…… Elegant, rich, indulgent, simple, no-bake, do-ahead, ………… beautiful……. an amazing special occasion dessert!

MY OTHER RECIPES


French Silk has been a go-to recipe of mine for over twenty-five years. I’ve tried a zillion variations – in pies and tarts, layered with ice cream, brownies and/or jam, combined with crushed peppermints, paired with fresh strawberries or raspberries, more intensely dark chocolatey, or pale milk chocolatey, dressed up, dressed down. I like to call it a “little black dress recipe”.

 French Silk is amazing by itself, but French Silk with Bailey's Irish Cream is in another class all by itself. A delicious, chocolateity, decadent dessert.

As a final “hats off” to St. Patrick’s Day, I decided to pair the delicious French Silk with a bit of Irish Cream liqueur. I definitely wanted the Irish Cream flavor to shine so I reduced one cup of it to a syrupy consistency. This may make some of you happy, but some a bit sad, as every bit of alcohol simmers away – however, what’s left is quite delicious and is a wonderful compliment to the decadent  French Silk.

French Silk is amazing by itself, but French Silk with Bailey's Irish Cream is in another class all by itself. A delicious, chocolateity, decadent dessert.

 This dessert ALWAYS brings rave reviews!  I remember serving it to a dear friend many years ago. He ate it painstakingly slow, taking tiny bite after tiny bite as if he didn’t want it to ever end. When he finally finished, he looked around a bit sheepishly, then picked up the plate and licked it clean! He’s a guy who normally has extremely good manners, but he didn’t care who was looking! Try it yourself, you may find yourself with an overwhelming desire to pick up your plate too!

P.S. Okay, okay… for those of you who are very astute, I did cheat…………… but it was a just a wee bit……… I used a bit of leprechaun magic to transform my mint and other herbs from my yard into shamrocks.

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French Silk with Bailey\’s Irish Cream

Guests always want to “lick the bowl clean” – one friend actually did!

  • Author:
  • Prep Time: 1 hour
  • Cook Time: 15 mins
  • Total Time: 1 hour 15 minutes
  • Yield: 8-10
  • Category: Dessert

Ingredients

  • 6-8 ounces chocolate sandwich cookies, crushed – depending on how thick you want the cookie layer to be. (I used Oreo’s)
  • 2 tablespoons butter, melted
  • ½ cup butter, softened
  • 1 cup Irish Cream Liqueur such as Bailey’s or O’Mara’s
  • 6 ounces semi-sweet chocolate chips
  • ½ cup white sugar
  • 3 large eggs

Instructions

  1. Combine crushed cookies and melted butter. Set aside.
  2. Bring Irish Cream to a simmer in a small saucepan and simmer for about 10 minutes or until volume is reduced by one half and Irish Cream has is beginning to thicken . Remove from heat and set aside to cool. – As it cools it will develop a thick, syrupy consistency
  3. Place semi-sweet chocolate chips in a microwave-safe container and heat on high for 30 seconds. Remove from microwave, stir and cook for another 20 seconds. Stir until chips are melted and chocolate is smooth. You may need another 10 seconds or so in the microwave. Set aside to cool to room temperature.
  4. Cream the softened butter at medium to high speed with an electric mixer for 1 minute or until light and fluffy. Add sugar, a little at a time, and continue to beat until light and fluffy. This will take 3-5 minutes. Scrape bowl often. It must be mixed long enough so it’s no longer gritty.
  5. Add the cooled Irish Cream syrup to the butter mixture and mix until well combined. Slowly add the melted chocolate, beating on low to medium speed until the chocolate is well blended and mixture is smooth and creamy. Scrape bowl again.
  6. On medium speed, add eggs one at a time, beating for two minutes after each addition and scraping bowl between each egg.
  7. Layer chocolate mixture and the cookie mixture in parfait glasses, goblets or pretty dessert dishes. If desired top with a sprinkle of the crumbs or lightly sweetened whipped cream and chocolate curls – or all three!
  8. Serves 6-8, (depending on the size of your glasses or bowls) I used 6 ounce glasses and got 8 servings.

Notes

This recipe does use raw eggs. Raw eggs should not be used in food prepared for pregnant women, babies, young children, or anyone whose health is compromised. You can used pasteurized eggs if they are available in your area.
*This recipe is extremely versatile, add more melted chocolate if you want a more intense chocolate flavor, less if you’re more of a milk chocolate fan. Sometimes I make a tart with it in a springform pan and layer it with softened ice cream and raspberry or strawberry jam. My kids loved this dessert and would choose it for their birthdays with layers of ice cream, oreos and strawberry butter cream! At Christmas I often will add some crushed peppermint candies and decorate the desserts with tiny candy canes. Fresh strawberries are a beautiful and delicious pairing. Use your imagination, anything that might be nice with chocolate is fair game here. That’s why I call it a Little Black Dress recipe! Let me know what fun ideas YOU come up with!



37 thoughts on “French Silk with Bailey’s Irish Cream”

  • Hi, Chris …. I enjoy reading your blog and have tried quite a few of your recipes to date, with success. One thing, I feel, is sorely missing, though …. READER REVIEWS!! Although it’s nice to read the pleasant comments submitted by your faithful followers, it isn’t very helpful when trying to decide whether or not to try a recipe. It’s always most helpful to me, on other sites, to read the successes, failures, and adaptations coming from those who have actually used the recipe in view. Those Reader Reviews help us tremendously when trying to decide if the recipe is “right for you”. Because of those reviews, there have been times when I’ve simply crossed a particular recipe right off my list, solely based on the experiences of a number of other women. Hope this suggestion helps to further enhance your excellent work!

    • Thanks Joan, I totally agree, I love reading reviews of recipes and we don’t always get that many. It’s especially true on the early posts when not that many people saw them, consequently, there are few reviews. I hope people feel free to leave comments after they’ve tried the recipes.

  • But roughly how many average sized portions does this make? I have a birthday party coming up, and would like to serve these lovely looking puddings, but I kind of need to know roughly how many it makes, as I might otherwise not make enough. Can you give us a clue please?

    • Hi, I would say 8 average size servings. I don’t serve a lot per person as it’s a very rich (but wonderful) dessert. I use different size and styles of glasses but the short squat glasses you see above hold 6 ounces and I get 8 servings of the dessert.

  • Hi, since Egg Beaters consist purely of egg whites, the consistency would be a different but it would be worth tryingl

    • That’s a good point. I almost always make these in a different size glass or bowl. Of course that makes a difference as far as how many servings the recipe will yield. I will make a point of taking note of this next time I make the recipe,

  • I find it turns out really liquidy if your house is too warm. Refridgerating the mixture before adding eggs and then after helped them be more stiff.

  • I could use a culinary Little Black Dress, and will try this one out at the first opportunity.
    How lovely to ‘meet’ you!

  • The recipe for French Silk has been in my file for many, many years. Your very creative adaptations are wonderful, Chris, and I’m looking at this favorite in a whole new light. Adding the Bailey’s was genius!

  • i would probably do the same thing as your friend, reluctantly to finish it off and licking it clean..besides the flavour, i think you hv presented it so well, impressive!

  • I got a little tipsy – just reading the ingredients – that shouldn’t surprise. After falling off the stool so many times at the coffee bar at Southern Seasons – Happy St. Patrick’s Day. geenie

  • I love all the variations you show, it’s difficult to pick my favorite but it might be your top photo! I agree this is a “little black dress” of a dessert, just a perfect ending to a special meal, thanks for sharing;-) Enjoy your Saint Patty’s Day and weekend;-)

  • I’m convinced for sure! I will try and make it Chris, I’ve never made French silk before but I know that it’s something very special..
    Have a wonderful weekend my friend!

  • What a sweet thing to say, Lenia! Thank you! I love learning new expressions from different cultures!

  • Heavens. I don’t like Chocolate and I’d probably be licking the plate of this stuff as well. I do enjoy a good French silk and this sounds like it is one. I like that you reduced the Irish Cream a bit and won’t have a problem with watching the alcohol evaporate away. It’s all about the flavor. 🙂

  • I am amassing a closet/file full of your LBD’s and I love them. This heavenly creation is gorgeous and I would have licked the plate and asked for seconds!

  • I LOVE that you reduced the Bailey’s before incorporating it–I wish I’d thought of that as most recipes call for such a small amount you can’t really taste them. That would have helped! I love this French Silk recipe!!!!! It’s so pretty too. Funny I have real clover in my yard but no mint. Wanna trade? 😉

  • When somebody is really talented, we say “your hands are golden!” in Greece!This goes for you too,dear Chris!Your dessert is astonishing!
    xxx

  • Oh my! I can just taste it’s silky smooth texture and I too would savor every bite!!
    Happy St Pat’s day..

  • I love that you call this your little black dress of recipes! So great! If I love a recipe and think it will impress people I say I’m adding it to my arsenal. LOL. Beautiful as usual!

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